Cabbage with Aspirin for the winter: 6 delicious step-by-step pickling recipes

In the autumn, the housewives face an acute question about the winter provision of the family with vitamins. To preserve the beneficial properties of vegetables, various preservation methods are used. And pickling cabbage with the usual Aspirin is a proven, simple, but effective and tasty way to harvest it for the winter. In addition to great taste, it has a long shelf life due to the addition of these safe tablets.

The benefits of using acetylsalicylic acid in preservation

Acetylsalicylic acid (or Aspirin) is a medicine that has anti-inflammatory, antipyretic effect for humans and oxidizing, preservative properties for vegetables.These features of the drug began to be widely used for canning back in the distant Soviet years. At that time, artificial preservatives were not yet widely used, and vinegar was a scarce product.

The recipe is completely safe for the human body, and the cabbage itself does not deteriorate for a long time, it becomes crispy, retains its color, aroma and taste. In addition, Aspirin helps her marinate faster, allows you to store blanks even in warm home pantries - they will not become moldy and will not ferment.

Which cabbage is suitable

Fresh, not spoiled or rotten cabbage is suitable for the recipe. Heads of cabbage should be dense, strong, with juicy, not crumpled leaves, without obvious pest infestation.

For pickling, both the usual white cabbage and Beijing, cauliflower and lettuce cabbage are suitable.

White head

The most familiar and proven type of cabbage for pickling for the winter. To do this, it is both chopped and grated, onions, garlic, and carrots are added from other vegetables. Choose mid-late or late varieties, which have a much longer shelf life than early ones.

Beijing

It has a more palatable, delicate texture than the white head, and pickles much faster. It is prepared both cut into strips and large pieces. One of the most popular, common recipes is "Korean cabbage".

Elastic, strong, juicy green cabbages are chosen for pickling.

Colored

Marinated, crispy Chinese cabbage is used to make savory salads, as a side dish for many dishes (especially meat) and is a nutritious, original snack. For cooking, choose strong, dense, heads of cabbage that have not begun to bloom, without traces of damage by pests and rot.

Salad

It is similar to the usual sour, but much tastier, more juicy and crispy. It is prepared from chopped white cabbage with the addition of carrots, garlic, onions and vegetable oil. Now the use of leafy (salad) cabbage is becoming more and more popular, for example, as leafy pak-choy or curly - kale, gryunkol.

Recipes for cooking cabbage with Aspirin for the winter

Differ only in the number of ingredients and the method of preparation. But the recipes will not cause any difficulty for the housewives, and the addition of Aspirin will help preserve the preservation for a long time.

Hot way

This option involves pouring fresh, chopped cabbage with hot brine. Before cooking, it is inspected, separating spoiled, crumpled and rotten leaves.

For cooking take:

• carrots (large) - 3 pieces:
• cabbage (medium) - 2 forks;
• sugar - 4 tablespoons (with a slide);
• s alt (large) - 3 tablespoons;
• bay leaf - 3-4 pieces;
• black pepper (peas) - 7-10 pieces;
• Aspirin (tablets) - 3 pieces;
• cloves 2-3 buds;
• water - 1 liter;
• vinegar - optional.

Cooking technology:

1. First, chop vegetables, then pour into a tall bowl and mix thoroughly to evenly distribute the layers. Moreover, vegetables can be both chopped and used with a grater.
2. At the bottom of each sterilized jar, pour a third of a tablespoon of sugar, s alt, peppercorns, put bay leaves and add half a crushed Aspirin tablet. Then the jars are filled halfway with the cabbage-carrot mixture.
3. Now pour another third of a tablespoon of sugar, s alt, the second crushed half of Aspirin and again fall asleep with the vegetable mixture up to the shoulders.
4. Then pour water into the pan, pour s alt and sugar and put on fire. Bringing to a boil, cook until the ingredients are dissolved.
5. Put cloves on top and pour hot brine into jars, and cork the container with plastic lids and put in a warm place for 10 hours.
6. After making several deep punctures with a wooden skewer in the vegetable mass. Then insist another 10-12 hours. If desired, you can add a spoonful of vinegar.
7. Now the jars are sealed tightly with lids and stored in a cold place.

Cold way

It differs, first of all, in the temperature of the brine itself, with which the vegetable mixture is poured. But the ingredients and their quantity remain the same as for the hot method.

Cooking technology:

1. Pour water into a saucepan, put on fire, add vinegar (optional), Aspirin (2-3 tablets per 3 liter jar), clove buds and let it boil.
2. After they are removed from the stove and allowed to cool to room temperature.
3. Vegetables are rubbed on a coarse grater, mixed thoroughly, but do not press.
4. Then the mixture is distributed into sterilized jars, filled to the top with brine, corked with lids and placed for permanent storage in a cool place.

Sauerkraut with Aspirin for the winter

Delicious sauerkraut with the addition of acetylsalicylic acid can be done according to the following recipe. At the end of cooking, jars of mixed vegetables are filled with hot brine.

Ingredients:

• cabbage - 1 large head;
• carrots (large) - 1 piece;
• s alt - 3 tablespoons;
• sugar - 3 tablespoons;
• bay leaf - 4-5 pieces;
• black pepper - 10 peas;
• cloves - 10 buds;
• Aspirin - 3 whole tablets.

Recipes in jars with Aspirin

It is convenient to cook it immediately in jars, sprinkling the vegetable mixture 2-3 times with crushed Aspirin, s alt and sugar. When filling the container, chopped vegetables are well rammed. Bay leaves, aromatic peppers and cloves are laid out at the bottom of the jar, and brine is poured on top. Then the jar is corked with a lid, turned over and allowed to cool, and then removed for permanent storage.

To do this, use the following ingredients (the recipe is designed for a 3-liter bottle):

• white cabbage - 2 heads (how much will fit in a jar);
• large carrots - 2 pieces;
• medium bay leaf - 3 pieces;
• Aspirin - 3-4 whole tablets;
• cloves - 2-3 buds;
• black pepper - 5-7 peas;
• 3 tablespoons each of s alt and granulated sugar.

Marinated with spices

For this delicious, spicy, beautiful and fragrant preparation, both white cabbage and red cabbage that look spectacular in a roll are suitable. Shredded cabbage is transferred to a saucepan, poured with a liter of cold water with dissolved s alt, stirred and left for 12 hours.

Then the juice is allowed to drain, pouring it into a colander, and then the spicy brine is boiled on the stove. The cabbage itself is poured into jars, poured with spicy brine and tightly closed with lids. Used for filling pies, pies, as a nutritious side dish, a separate dish or an excellent snack for alcoholic beverages.

Ingredients:

• white cabbage - 1/2 head;
• anise - 6-7 seeds;
• hot pepper - 1-2 pods;
• ground ginger - 1 teaspoon;
• fennel seeds - 1/2 teaspoon;
• mustard seeds - 1 teaspoon;
• Aspirin - 1 tablet.

Carrot variant

It is tasty and he althy to pickle cabbage for the winter along with carrots. Such a preparation is stored for a long time and will be an excellent side dish for many dishes, a hearty snack or a filling for dumplings and pies. Moreover, the workpiece can be either rolled up or simply clogged with a plastic lid. But in the second case, the shelf life will be much shorter.

For cooking you will need:

• cabbage - 2.5 kilograms;
• carrot - 150 grams;
• sugar - 60 grams;
• s alt - 60 grams;
• Aspirin - 3 whole tablets;
• pepper (black) - 8-12 peas;
• bay leaf - 4-5 pieces.

Rules and terms of storage

The ideal place for storing such blanks is cold basements and cellars that do not freeze in winter, with a temperature of +2 … +3 C degrees. At higher temperatures, cabbage gains acid every day. Under the right conditions, such a preparation does not lose its taste for up to several months.

For longer storage cabbage is rolled up in glass jars. Then storage in a regular home pantry is possible, and the shelf life increases from six months to 1 year. An important condition - the banks must be in the dark.

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